The special feature “From Grocery to Plate” will run for the two days of the show, displaying the practical applications of products offered by the trade fair’s exhibitors.
A real kitchen is built on site to give free rein to our chefs and allow them to make products stand out in original recipes.
It is the perfect opportunity for you, delicatessen owners, specialist retailers, hospitality and catering professionals and chefs to discover at a glance and in a single venue all the new products that you can’t afford to miss in the aisles of the exhibition.
You can thus explore all the possible uses of the products, the combinations to consider, which you can then pass on to your customers in the shop or applied in your restaurants. In other words: how to transfer products… from grocery to plate!
ROMAIN LE CORDROCH
Hailing from the southern Brittany department of Morbihan, Romain trained in the kitchens of some of the best-known French chefs: Jacques Chibois in Grasse, Rabanel in Arles, as sous-chef with Joël Robuchon in Paris, sous-chef at the Violon d’Ingres, Christian Constant’s Michelin starred restaurant and sous-chef at the Parisian palace hotel Royal Monceau. He then decided to explore the world for three and half years: Shanghai, St Barthelemy, Australia and Brazil.
He then returned to France and successively held the position of chef in a Michelin starred restaurant in the Paris region for three years, then the position of executive chef at the Hotel Bachaumont in the centre of Paris.
Today he is head chef at the restaurant Mumi, where he creates dishes with an exotic travelling slant. Building on his experiences, he offers a modern and colourful ‘cuisine d’auteur’, open onto the whole world. Spices and greenery are the key markers of his style.
Born in the Department of Haute Loire in 1967, François Gagnaire knew from a very early age that he would be a cook. He began his apprenticeship at the Saint-Chély-d’Apcher hotel school and learned the trade alongside leading chefs such as Alain Chapel, and Pierre Gagnaire alongside whom he worked in his three restaurants, but also Guy Lassausaie and Philippe Chavent.
These experiences gave François the desire to spread his wings. In November 2001, he returned to his beloved native region and, with his wife Isabelle, opened his first gourmet restaurant on the first floor of the Hotel du Parc**** which he was also tasked with managing. François was awarded a star by the Michelin guide in 2006 and was knighted in 2009 with the title of Chevalier de la Médaille de l’Ordre National du Mérite.
After spending 14 years in his establishment, François began to yearn for a new challenge. This became a reality when he was appointed executive chef at Hotel du Collectionneur-Arc de Triomphe***** in Paris. At the end of November 2015, he wrote a new chapter in his culinary book when he opened his bistro Anicia at 97 rue du Cherche Midi on Paris’s Left Bank.
The name of Anicia was not chosen by chance: it is the Latin name of the old Roman town of Le Puy-en-Velay (the capital of Haute-Loire) and also the name of the Le Puy green lentil, the first pulse with PDO certification. With this initiative, François allows Parisians to discover or rediscover the terroir of Haute-Loire and Auvergne, offering authentic cuisine using products from short selling channels. Through his cuisine, François cultivates the cult of taste, simple and good food, with fresh, regional and seasonal products. He has a preference for raw products, while herbs and vegetables are dominant in his dishes.
Denny and cooking is a family affair. As early as the age of 14, he tried his hand at traditional Italian recipes in the kitchens of his father in Mantua, then decided to find out more. He honed his skills in the first Italian restaurant to earn two stars in the Michelin guide, the San Domenico in Imola, where he learnt to create fresh pasta with discipline and precision, before discovering modern cuisine at Corrado Fasolato in Venice.
Since his beginnings, it was always French gastronomy that he always dreamt about. He therefore crossed the Alps to work in Menton with Mauro Colagreco (two Michelin stars). There then followed two years of new discoveries (citrus fruit from the garden, herbs and flowers from the vegetable patch that they would pick in the morning…). Then Denny headed to Paris and more specifically to Ze Kitchen Galerie. There, he learnt alongside the chef William Ledeuil to give free reign to his creativity, and experiment with textures, new cooking methods and original flavour combinations.
It was at this point that he took part in the TV competition Top Chef, where his inventiveness and technical prowess made him a candidate to reckon with. At the end of this contest, Denny joined the team at Jules Verne, the Michelin-starred Alain Ducasse restaurant located on the second floor of the Eiffel Tower. As sous-chef, he discovered all the workings of how to manage a crew of 30 people. He was able to draw on this experience when he opened his first restaurant, IDA, in 2015. In this restaurant, he can combine his two true loves: French influence shares the top of the bill with traditional Italian dishes such as the inimitable carbonara or risottos.
In October 2017, he opened Epoca, a trattoria with decoration inspired by the Art Déco era, where he concentrates on authentic Italian cooking. On the menu, he shines a spotlight on the traditional recipes of various regions, resulting in a generous and reassuring experience. And since January 2019, he has been working in the heart of the Marais district of Paris with his latest venture: Malro, a Mediterranean neo-brasserie.